from the kitchen of: Elizabeth Agoff
Elizabeth’s Springerle Cookies
1 Pound Sifted Confectioners Sugar (about 4 cups)
1/2 tsp anise oil (or substitute 1 tsp anise extract)
4 Cups Sifted All-Purpose Flour
1 tsp Baking Soda
2 tsp Anise Seed, Crushed
With an electric mixer, beat 4 eggs till light. Gradually add 1 pound sifted confectioners sugar and continue beating on high speed 15 minutes or until the mixture is like soft meringue. Add 1/2 tsp anise oil.
Sift together 4 cups flour and 1 tsp baking soda, blending mixture on low speed. Cover bowl tightly and let stand for 15 minutes for easier handling.
Divide dough into thirds. On a lightly floured surface, roll each piece into an 8″ square, a little more than 1/4″ think. Let stand 1 minute. Dust rolled-out dough very lightly with flour and dust cookie stamp lightly with flour; then use pastry brush to brush of excess flour. Press stamp on dough with a rocking motion to make clear design. Cut cookies apart, place on a very lightly floured surface, cover and let stand overnight.
Grease cookie sheets, sprinkle each with 2 tsp crushed anise seed. Moisten underside and 1/2 way up the sides of each cookie lightly with cold water and place on cookie sheet. Keep tops tray.
Bake at 300 degrees for about 16 minutes or until very light straw colored. Use “bake” oven setting and not “convection” oven. Cookie is not suppose to brown on top. Recipe makes 6 dozen cookies. Store in airtight container for a couple of days.